This unusual pomegranate jelly has a variety of purposes. It can replace cranberry jelly with turkey for the holidays. It is lovely for breakfast toast and biscuits. Try it on pancakes!
Preparation Time
5 mins
Cooking Time
10 mins
Total Time
15 mins
Calories
44 Calories
Recipe Instructions
Step 1
Combine sugar and pomegranate and lemon juices in a large stainless steel saucepan. Bring to boil over high heat; at once, stir in liquid pectin. Bring to a full rolling boil and boil for exactly 30 seconds. Remove from heat and skim off foam.
Step 2
Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, then process in a boiling water canner for 5 minutes.
